Soup
Green-pea cream soup with mint oil
Main course
Chicken breast with sage,
spinach mashed potatoes
and fried tomatoes
Dessert
Cottage cheese dumpling with hints
of citrusand biscuit crumps

Soup
Goulash soup with spring vegetables
Main course
Slowly roasted duck confit, with
potatoes in cream, and purple cabbage cream
Dessert
Trifle cake

Starter
Liptauer made of cow cream cheese,
cucumber smoked ham and home-
made marinated tomatoes
Main course
Confitted calf knuckle with duck
breast, potato gratin with sage and
steamed cabbage
Dessert
Trifle cake

Starter
Goat cheese pudding with home-
made dried tomatoes,and aubergine cream
Soup
Cauliflower cream soup with sage
and toasted brown bread
Main course
Chicken breast filled with sage,
green-pea puree with butter and
potatoes with tournedos
Dessert
Cottage cheese dumpling with hints
of citrus, biscuit crumps and fruits

Starter I.
Warm pike perch mignon with sweet
potatoes and algea salad
with lemon
Starter II.
Duck liver roasted in pastry,
with vegetables
Main course
Tenderloin, with truffle and
cauliflower puree and bacon chicory
Dessert
Creamy custard cake with eggliqueur
and strawberry mousse

Starter
Smoked eel mignon with catfish
liptauer, corianderaspic with lemon,
green-pea puree with mint, trout caviar
Soup
Cep consomé, duck liver pudding
Main course
Deer spine with celery puree
and truffle, calf sweetbread stew with lens
Dessert
Apple cake with hazelnut marzipan
mousse

Soup
Spicy tomato soupand cheese toast
Main course
Mushroom mousseline with basil,
with spinach aubergine cannelloni,
with ginger carrot puree
Dessert
Trifle in cup